Lemon Yogurt Cake recipe

Lemon Yogurt Cake recipe
Serves 8
Prep time 15 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 25 minutes
Meal type Bread, Breakfast, Dessert
Allergy list Egg, Milk
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Description Lemon Yogurt Cake. The perfect subtle citrus sweet that is light for a summer treat!
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Ingredients

Imperial | Metric | USA

Directions

Step 1

Preheat your oven to 175ºC / 350ºF / Gas Mark 4.

Step 2

Lightly coat your loaf pan with the oil spray.

Dust the spelt white flour over the loaf pan and tap the excess out.

Step 3

In a medium size bowl, sift the spelt white flour, baking powder and salt.

Step 4

In a smaller bowl, add the sugar and lemon zest together.

Either using your fingers or a spoon mix the zest and sugar together until the sugar becomes moist from the zest and starts to clump together.

Step 5

In a separate medium size bowl, add the yogurt, oil, eggs and vanilla and whisk until fully incorporated.

Step 6

Add the lemon sugar to the yogurt mixture and mix well.

Step 7

Fold in the dry ingredients to the wet ingredients. Do not over mix!

Step 8

Pour the batter into the prepared loaf pan.

Step 9

Set in the middle of your oven and bake for roughly 50 minutes.

Use a toothpick to make sure the center is fully baked.

Step 10

Let cool in the loaf pan for 15 to 20 minutes.

Step 11

Serve warm or at room temperature.

Step 12

I like to serve with mint ice cream or a fresh dollop of whipped cream with fresh blueberries.

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Would you tweak this lemon yogurt cake recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...

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